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  • How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    Monday, November 24, 2014
    Application Note
    Robert G. McGregor, Eric Chiang, Stephanie Shepard
    A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more
  • The Double Life of Structured Fluids

    The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham, Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
  • Food Texture Analysis

    Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
  • Structural, Compositional, and Topographical Characterization of Polystyrene Films Using High-Resolution Dielectric Spectroscopy

    Structural, Compositional, and Topographical Characterization of Polystyrene Films Using High-...

    Friday, April 02, 2010
    Technical Article
    Terry C. Chilcott, Hans G.L. Coster, Jeffrey L. Ellis
    Thin polymeric films and surfaces provide novel electrochemical, thermal, mechanical, and/or biocompatible features at the nanoscale level in the development of adhesives, protective coatings, ... read more
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